Delicious Tagine Recipes: A Beginner's Guide To Moroccan Cooking

Tagine is a type of cooking as well as a name for the food and the pot it's cooked in. It's a traditional North African and Middle Eastern method of slow cooking meat, fish, or vegetables in a single pot, often resulting in a stew-like consistency. The word itself refers to the pot's conical shape, which allows steam to circulate and condense before dripping back onto the food, keeping it moist. Tagine cooking is easy and requires very little work—simply layer your ingredients, add oil and water, and slow cook over a low heat for a couple of hours.

How to prepare a tagine pot for cooking

Tagine cooking is a traditional Moroccan method that helps make highly savoury dishes. Using a tagine pot safely requires a few steps to protect it from breaking or cracking. Here is a step-by-step guide on how to prepare a tagine pot for cooking:

Check the type of tagine pot you have

Not all tagine pots are made for cooking. Many are only for serving purposes, so if you intend to cook with your tagine, check that it is suitable for use on a stove or in an oven. Tagine pots designed for cooking tend to be more basic in design, with minimal decoration.

Season your tagine pot

Seasoning a tagine pot is an important step in tagine preparation, strengthening its structure and preventing cracks. To season a new tagine pot, soak it in water for 24 hours, then coat the interior with olive oil and place it in a cold oven. Set the oven to a low temperature (no more than 350º F/180º C) and leave for 1-2 hours. Once the time is up, remove the tagine from the oven and allow it to cool before washing with warm, soapy water and towel-drying.

Prepare your ingredients

Tagine recipes usually involve layering aromatics, meat, and vegetables, along with spices, oil, and water. The specific ingredients and quantities will depend on your chosen recipe, but vegetables such as onions, celery, and carrots are often used to create a bed for the remaining ingredients, preventing the meat from sticking to the bottom of the pot and burning. Meat, poultry, or fish is usually arranged in the centre of the tagine, with vegetables and spices added around it. Ample oil is also important to create a rich sauce.

Add liquid

Before placing the tagine on the heat source, carefully add water, stock, or broth to the pot. Avoid adding hot liquid to a cold tagine or vice versa, as thermal shock can cause the tagine to crack. The amount of liquid will depend on your recipe, but as a general rule, use 2 to 2 1/2 cups of liquid for a large tagine with meat and vegetables, and half this amount for a smaller tagine or one containing chicken (which has a shorter cooking time).

Place the tagine on the heat source

Tagines should not come into direct contact with the heat source, so if using an electric stove or flat cooktop, you will need to use a diffuser. Place the tagine over a low to medium-low heat and allow it to slowly reach a simmer. This can take up to half an hour if there is a lot of liquid in the pot.

How to layer ingredients in a tagine

Tagine cooking is easy and requires very little work from the cook. The conical lid allows steam to circulate during cooking, creating condensation that drips back onto the ingredients, keeping them moist. Here is a step-by-step guide on how to layer ingredients in a tagine:

Step 1: Prepare the Base Layer

Create a bed of sliced onions across the base of the tagine to prevent the meat from sticking and burning. Scatter chopped onions, or perhaps celery or carrots, to make a bed for fragile ingredients, such as fish. You can also use small bamboo sticks.

Step 2: Add Garlic

Add garlic to the base layer. You can use a garlic press, chop the garlic, or leave the cloves whole. Adding garlic at this stage ensures it will fully cook and meld with the sauce.

Step 3: Add Oil

Oil is the foundation of a rich sauce in a tagine, so don't be afraid to use the full amount called for in a recipe. Most tagine recipes specify 1/4 to 1/3 cup of oil. Moroccan cooks often use a mix of olive oil and vegetable oil.

Step 4: Arrange the Meat

Arrange meat, poultry, or fish in the centre of the tagine, usually in a mound. If using meat on the bone, place the pieces bone-side-down to reduce the risk of scorching. Some recipes may call for browning the meat first, but this is not necessary when using a tagine.

Step 5: Add Vegetables

Vegetables are usually added at the very beginning of cooking, along with the meat. Layer the vegetables around the meat, or arrange them in a conical fashion. Try to get them to stand upright for a lovely presentation.

Step 6: Season with Spices

Combine Moroccan spices before using for more even distribution. Mix salt, pepper, ginger, paprika, cumin, turmeric, saffron, and cayenne pepper in a small bowl. You can also mix the spices in a large bowl and toss the vegetables and meat in the spices to coat everything evenly before adding to the tagine.

Step 7: Add Water or Stock

The last step before placing the tagine on the stove is to add water or stock. Pour it carefully into the tagine near the side so that you don't wash away any of the spices. Do not add hot liquid to a cold tagine, as this can cause thermal shock and crack the tagine.

How to cook a tagine on a stove

Tagine cooking is a traditional Moroccan method that helps make highly savoury dishes. Here is a step-by-step guide on how to cook a tagine on a stove:

Getting started

First, bring the tagine to room temperature before cooking. Placing a cold tagine, especially an unglazed earthenware tagine, on a hot surface can cause it to crack.

Preparing the ingredients

Lightly cook the onion and spices. Add the meat and pour over the liquid, then cover with the lid. Since the tagine creates steam as it cooks, you don't need to add too much liquid to the dish.

Cooking on the stove

Place the tagine on the stovetop and cook slowly. You can use a heat diffuser to protect your tagine from cracking. Check regularly to ensure the ingredients don't stick to the bottom.

Serving

Remember that the base of the tagine will be hot, so protect your table. You can serve directly from the tagine, as it is a great serving dish too.

How to cook a tagine in an oven

Tagine cooking is a traditional Moroccan method that helps make highly savoury dishes. The word 'tagine' refers to both the conical-shaped dish and the food cooked inside it, which is usually a blend of sweet and savoury flavours.

Preparation

Firstly, ensure that your tagine is suitable for cooking. Many tagines are designed only for serving food. If your tagine is heavily decorated, it is likely only suitable for serving. Basic tagine pots are more likely to be suitable for cooking.

Before using a new tagine for the first time, it is important to season it. This involves preparing its base and lid for future use by sealing and strengthening its structure. To do this, soak the tagine in water for 24 hours, coat the interior with olive oil, and place it in a cold oven. Set the oven temperature to no higher than 300°F (150°C) and leave for 1-2 hours.

Cooking

When preparing to cook, bring the tagine to room temperature before placing it in the oven to avoid cracking.

Lightly cook onion, garlic, and spices in the tagine on the stovetop. Add meat and pour over liquid. Cover with the lid and place in the oven. As the tagine creates steam, you don't need to add too much liquid.

Serving

Remember that the base of the tagine will be hot, so protect your table when serving.

Cleaning

Allow the tagine to cool before washing. Never put a tagine in the dishwasher—always hand wash with warm soapy water and dry with a soft cloth. Store your tagine with the lid slightly ajar to allow for air circulation.

How to serve a tagine

Tagine is a slow-cooked recipe that uses one pot, known as a 'tagine'. The word 'tagine' also refers to the conical-shaped dish the food is cooked in. The beauty of the tagine is that it's a great serving dish, too. Just remember to protect your table as the base will be hot.

Prepare the table

In Morocco, the tagine is the central dish on the table. Everyone sits around a round table to eat. On smaller plates around the table are the salads, each meant for 1-2 people, including tagine side dishes. In some homes, you might find individual small salads for each person.

Choose your side dishes

There are no hard and fast rules about what side dishes to serve with a tagine. However, in Morocco, it is common to serve a variety of cooked salads, known as Moroccan side dishes or side salads. These can include:

• Libyan Sharmoula (a tomato and cucumber dip)
• Moroccan spiced olives
• Moroccan green salad with preserved lemon salad dressing
• Simple Moroccan carrot salad with vinaigrette
• Moroccan cheese briouats
• Roasted butternut squash soup with goat cheese and harissa oil
• Tomato and onion salad
• Moroccan orange and black olive salad with argan dressing
• Charred green pepper and preserved lemon salad
• Taktouka (a popular and traditional Moroccan salad)

You can also serve crusty bread, such as a French baguette or Moroccan khobz, to scoop up the sauce from the tagine.

Don't forget drinks and dessert

Mint tea is a staple in Morocco and is served with pretty much everything. It will help to cleanse your palate from the richness of the tagine. For dessert, why not try baklava? It's a sweet treat that will go well with the mint tea.

Frequently asked questions